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WAG Cooking Show: French Toast and Egg White Muffins

  • Level
    Medium
  • Timer
    6 minutes
  • Ingredients
    7 Ingredients
  • Reviews
    5 Steps
Calories

287

Fat

3 g

Carbs

45 g

Protein

20 g

Serves

1 (2 slices of french toast with egg whites!)

Ingredients

  • Cooking spray
  • 100 g liquid egg whites
  • 1 tsp vanilla
  • 2 slices Dave’s Killer Raisin Bread (or your favorite macro-friendly bread!)
  • Cinnamon powder
  • Lite syrup
  • Optional: berries, PB2 or other topping of choice!

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Breakfast in bed is a Mother’s Day dream! Give these French toast and egg white muffin recipes a try to make that dream come true. Join Catalyst Athletics coach Aimee Everett and her daughter, Jade Everett, as they show you how to whip up this delicious and macro-friendly breakfast. Make sure to cook plenty, because these are also great recipes for your weekly meal prep!

Instructions

  1. Pour egg whites into a bowl and mix in cinnamon and vanilla. Dip your bread slices in, covering both sides and giving them a few seconds to soak up lots of egg whites.
  2. Heat a pan on medium heat and give the pan a light grease with cooking spray.
  3. Once hot, place your slices of bread into the pan. You want to hear them sizzle a little! Then add the rest of your egg whites to the pan, submerging the bread.
  4. Use a spatula to scramble up the egg whites while you wait for the first side of your french toast to cook. After about 2 minutes, flip the bread.
  5. After another 2 minutes, remove from the pan and plate up your french toast and eggs. Add your extra toppings and serve!

Click here for the step-by-step recipe for the egg white muffins.

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